2020Fallcatalogfinal-Webv2.Pdf

Total Page:16

File Type:pdf, Size:1020Kb

2020Fallcatalogfinal-Webv2.Pdf Check us out online at www.apsva.us/acl or call us at (703) 228-7200 Message from the Superintendent Dear Lifelong Learners, Although it is July now, the cooler days of autumn will be here soon. As you might imagine, we have been busy in organizing, projecting and planning for a unique school opening. Likewise, the Arlington Community Learning program has been actively invested in preparing a wide variety of online classes for the fall term. These classes will be taught online using technology such as Zoom, Google Meet and Microsoft Teams which will allow for real-time, synchronous learning. Our teachers are prepared to create a positive online learning environment, where effective instruction will take place. Some of the classes that have been prepared for this fall include online cooking, guitar, piano, languages, painting, financial planning and so much more. We invite you to look through the pages of this catalog for a class that interests you. We wish you a wonderful fall semester of learning. Stay safe, healthy and happy is our sincerest desire. Sincerely, Francisco Durán, Ed.D. Superintendent Arlington Public Schools Table of Contents American Sign Language . .pg. 5 Art Classes . pg. 9 Career & Business . pg. 6 Computer Classes . pg. 4 - 7 Cooking & Nutrition . pg. 8 ESL for Adults . pg. 13 Finance & Business . pg. 10 Floral Design . pg. 9 - 10 Foreign Languages . pg. 3 - 4 GED classes . pg. 14 Home Improvement . pg. 12 Music & Voice . pg. 11 - 12 Photography . pg. 10 Textile Arts . pg. 11 Writing Classes . .pg. 7 Interpreting Course Information Youth Enrichment . .Back Cover (SAMPLE) Course name Course description Resident, Non-Resident, and Senior Citizen prices Complete Course Index found online Painting Hours per Rules and Policies. pg. 15 Beginning through advanced oil and acrylic; class supplies (approx. $54). Registration Form. .pg. 15 Arl. Res. $149 Arl. Sr. $98 Non-Res. $197 FA301 Glebe 11 6/7 T 1:00p McElvany 5 – 3 hr Course Location Room Starting Day(s) Starting Instructor Number 2 number code number date course held time of classes Arlington Community Learning Spanish Beginning - Level 1 Choose the right foreign Foreign Languages Text: Dicho y Hecho 7th Edition. ISBN-10: 0471268860 Arl. Res. $239 Arl. Sr. $219 Non-Res. $259 language class for you! See page 15 for information on purchasing your FL517A Online 9/14 Mon 10a Sarmiento 10 - 2 hr textbook for class. FL517B Online 9/15 Tue 6:30p Luna-Escudero 10 - 2 hr FL517C Online 9/17 Thu 7p Luna-Escudero 10 - 2 hr French Beginning - Level 1 Beginning 1 Text: French Now Level 1 fifth Edition Spanish Beginning - Level 2 This course is for beginner students without any ISBN 978-1-4380-72791. Prerequisite: Spanish - Beginning 1 or equivalent. knowledge of the language. Course includes Arl. Res. $239 Arl. Sr. $219 Non-Res. $259 Text: Dicho y Hecho 7th Edition . ISBN-10: 0471268860 basic elements of grammar, vocabulary, oral skills, FL500A Online 9/16 Wed 7p Van Duyn 10 - 2 hr Arl. Res. $239 Arl. Sr. $219 Non-Res. $259 listening comprehension, and small amount of FL500B Online 9/17 Thu 10a Mattioli 10 - 2 hr FL518A Online 9/16 Wed 7p Contreras 10 - 2 hr reading and writing. FL518B Online 9/17 Thu 10a Luna-Escudero 10 - 2 hr French Beginning - Level 2 Text: French Now Level 1 fifth Edition Spanish Beginning - Level 3 ISBN 978-1-4380-72791. Prerequisite: Spanish-Beginning 2 or equivalent. Text: Beginning 2 Arl. Res. $239 Arl. Sr. $219 Non-Res. $259 Dicho y Hecho 7th edition . ISBN-10: 0471268860 Prerequisite: Beginners I or equivalent knowledge. FL501A Online 9/12 Sat 1p Mattioli 10 - 2 hr Arl. Res. $239 Arl. Sr. $219 Non-Res. $259 This class is a continuation of Beginners I and is FL501B Online 9/16 Wed 7p Stuart 10 - 2 hr FL519A Online 9/29 Tue 7p Castellanos 10 - 2 hr designed for students with some knowledge of the language. Course will focus on elements of grammar, French Beginning - Level 3 Arl. Res. $189 Arl. Sr. $169 Non-Res. $209 building vocabulary, pronunciation, listening Prerequisite: French 1 - level 2 or equivalent. FL519B Online 10/7 Wed 10a Santos 8 - 2 hr comprehension, and reading and writing. Text: French Verb Tenses ISBN 978-1-4380-0290-3. Arl. Res. $239 Arl. Sr. $219 Non-Res. $259 Spanish Grammar Review - Level 1 FL502 Online 9/23 Wed 7p Staff 10 - 2 hr Prerequisite: Spanish Beginning I or Beginning II. To speak a language correctly, it’s important to know that grammar. Beginning 3 French Intermediate - Level 1 This class is designed specifically with that purpose in Prerequisite: Beginners II or equivalent knowledge. A Prerequisite: Beginners 3 or equivalent knowledge. mind. Students will review the conjugation of verbs, continuation of Beginners II. This course is designed Text: French Verb Tenses ISBN 978-1-4380-0290-3. practice basic conversation, build vocabulary and review to expand grammar and vocabulary. Class focus Arl. Res. $239 Arl. Sr. $219 Non-Res. $259 grammar skills. on developing conversation skills through oral and FL511 Online 9/17 Thu 7p Tierstein 10 - 2 hr Arl. Res. $119 Arl. Sr. $99 Non-Res. $139 written exercises on a variety of topics. FL524A Online 9/24 Thu 7p Castellanos 5 - 2 hr French Intermediate - Level 2 FL524B Online 10/8 Thu 1p Santos 5 - 2 hr Prerequisite: Intermediate 1 or equivalent knowledge. Arl. Res. $239 Arl. Sr. $219 Non-Res. $259 Spanish Grammar Workshop - Level 2 Intermediate 1 FL512 Online 9/12 Sat 9a Stuart 10 - 2 hr Prerequisites: Grammar - Workshop I or Spanish Beginning III or Intermediate level I. Improve your Spanish Prerequisite: Beginners III or equivalent knowledge. grammar by reviewing the conjugation of simple and A continuation of Beginners III. This course will French Grammar Workshop - Level 1 Prerequisite: French Beginning I or Beginning II. To speak compounds verb tenses in some moods. You will also continue to expand your vocabulary and improve practice your basic levels of conversation, writing, reading, your grammar skills. More emphasis will be placed a language correctly, it’s important to know that grammar. This class is designed specifically with that purpose in listening and comprehension with new vocabulary and on conversation skills through oral and written grammatical patterns. exercises on a variety of topics. mind. Students will review the conjugation of verbs, practice basic conversation, build vocabulary and review Arl. Res. $119 Arl. Sr. $99 Non-Res. $139 grammar skills. FL525 Online 11/5 Thu 7p Castellanos 5 - 2 hr Arl. Res. $119 Arl. Sr. $99 Non-Res. $139 Intermediate 2 FL513A Online 9/29 Tue 7p Staff 5 - 2 hr Spanish Grammar Workshop - Level 4 Prerequisite: Intermediate I or equivalent knowledge. FL513B Online 10/6 Tue 10a Mattioli 5 - 2 hr Prerequisites: Grammar-Workshop I or Spanish Beginning A continuation of Intermediate I. This course III or Intermediate level I. Improve your Spanish grammar is primarily taught in the foreign language with French Pronunciation Workshop by reviewing the conjugation of simple and compounds some English. Course will focus on more fluid Through the reading of popular French classic songs verb tenses in some moods. You will also practice your conversation skills. Reading, writing and oral as sung by artists such as Brel, Piaf and Trenet, the basic levels of conversation, writing, reading, listening exercises in the foreign language will be practiced. instructor will address the trickier points of proper French and comprehension with new vocabulary and grammatical pronunciation. In addition to the readings, additional patterns. exercises will be assigned to provide guided proper Arl. Res. $119 Arl. Sr. $99 Non-Res. $139 pronunciation practices when not in class. Pre-requisite: FL527A Online 9/16 Wed 1p Cevallos 5 - 2 hr Intermediate 3 French Beginning II. FL527B Online 10/28 Wed 1p Cevallos 5 - 2 hr Prerequisite: Intermediate II or equivalent Arl. Res. $119 Arl. Sr. $99 Non-Res. $139 knowledge. A continuation of Intermediate II. This FL515A Online 9/12 Sat 11:15a Stuart 5 - 2 hr Spanish Intermediate - Level 1 course is taught in the foreign language. Course FL515B Online 10/7 Wed 6:30p Mattioli 5 - 2 hr Prerequisite: Spanish-Beginning III or equivalent. Text: will focus on more fluid conversation skills. Reading, Dicho y Hecho 7th Edition. ISBN-10: 0471268860 writing and oral presentations in the foreign language French Québécois Folk Tales Arl. Res. $239 Arl. Sr. $219 Non-Res. $259 will be practiced. Prerequisite: French - Beginning 2. A reading and FL520A Online 9/30 Wed 7p Matus Manzano 10 - 2 hr discussion course that will use Québecois folk tales to gain confidence in communicating in French. Arl. Res. $189 Arl. Sr. $169 Non-Res. $209 Arl. Res. $239 Arl. Sr. $219 Non-Res. $259 FL520B Online 10/7 Wed 1p Santos 8 - 2 hr Conversation FL602 Online 9/14 Mon 7p Stuart 10 - 2 hr Designed for fluent speakers. Emphasis will be on Spanish Intermediate - Level 2 oral and reading skills. Translation, some writing, French - Advanced Conversation Prerequisite: Spanish-Intermediate 1 or equivalent. conversation, and vocabulary will be covered. Class Arl. Res. $239 Arl. Sr. $219 Non-Res. $259 Text: Dicho y Hecho , 7th Edition. ISBN-10: 0471268860 will be conducted in the foreign language. FL504A Online 9/14 Mon 7p Van Duyn 10 - 2 hr Arl. Res. $189 Arl. Sr. $169 Non-Res. $209 FL504B Online 9/15 Tue 10a Stuart 10 - 2 hr FL521 Online 10/8 Thu 10a Santos 8 - 2 hr 3 Check us out online at www.apsva.us/acl or call us at (703) 228-7200 Spanish Intermediate - Level 3 Russian Beginning - Level 3 Japanese Intermediate Prerequisite: Spanish-Intermediate II or equivalent.
Recommended publications
  • Resale Catalog Dumplings & Potstickers
    Resale Catalog Dumplings & Potstickers Chicken & Lemongrass Potsticker: Edamame Dumpling: An Asian potsticker filled with tender A traditional Asian potsticker filled chicken coupled with lemongrass, and with an amalgam of tender soybeans, scallions. cabbage, sweet corn and shiitake mushrooms. - Vegan Item # CO261242 150/case Item # CO261587 150/case Kale & Vegetable Dumpling: Pork Potsticker: An Asian potsticker loaded with kale, A traditional Asian potsticker filled with spinach, corn, tofu, cabbage, carrots, tender pork, cabbage and mushrooms, edamame, onions, and a touch of folded into an authentic wrapper. sesame oil. - Vegan Item # CO261730 150/case Item # CO261365 150/case Vegetable Posticker: Shrimp Dumpling: Traditional Asian potsticker filled with A traditional Asian potsticker filled a blend of cabbage, carrots, tofu, bean with shrimp, and folded in an authentic sprouts, vermicelli, onions, scallions, and dumpling. celery. Item # CO701014 150/case Item # CO242043 150/case Peking Duck Mini Dumpling: Chicken Teriyaki Potsticker: A miniature traditional Asian potsticker A traditional Asian potsticker filled with filled with Peking style duck and an tender chicken and traditional teriyaki amalgam of scallions, cabbage, cilantro sauce. and hoisin sauce and folded into an authentic dumpling. Item # CO261617 150/case Item # CO261259 150/case Bulgogi Beef Dumpling: Pork Kimchi Dumpling: Korean inspired dumpling stuffed with Korean inspired dumpling filled with beef marinated in a traditional Korean savory pork balanced against the bulgogi
    [Show full text]
  • 60Honourees 10 Awards
    A Quarterly Magazine by SMCCI MICA: Number 084/08/2012 • OCTOBER 2016 An Entrepreneurs' Tribute: Weddings On Trend Find out what's hot in the wedding scene. 60 HONOUREES 10 AWARDS MyWork, My Way Get up close and personal with our Working whenever, wherever, and Honourees and the top 16 Finalists. however you want, is now a reality. SPECIAL EDITION: 60TH ANNIVERSARY ISSUE OCTOBER 2016 1 2 BIZVOICE BIZVOICE OCTOBER ISSUE CONTENTS FEATURE FOOD REVIEW by CHEF MEL SME CENTRE @SMCCI 4 An Entrepreneurs’ Tribute: 38 I Am... 29 MyWork, My Way 60 Honourees, 16 Finalists, 10 Awards 32 Expanding Your Company's Horizon CLUSTER HIGHLIGHTS 6 Top Finalists 33 3 STB Grants You Never Knew About 39 SMCCI WE Cluster: Weddings On Trend 12 Award Honourees BUSINESS TIPS 28 A Shelter to call Home 34 Four Rules For Global Leaders To Live By Editorial TEAM EDITORIAL & DESIGN SUPPORT BizVoice is published exclusively for the Singapore Malay Chamber of Commerce & Industry (SMCCI). Fadilah Majid MIRROR SMCCI PR Working [email protected] Have an enterprising story worth sharing? Want to feature Committee, Chairman your products/services to a wider audience? Send you press Writers release, advertising enquiries and all other feedback to Shila Yatiman Muhammad [email protected] or mail them to: SMCCI Executive Director Nurie Arba'ah Nur Khalisah Singapore Malay Chamber of Commerce & Industry (SMCCI) Iylia Mayers Nisa' Tuzzakirah 15 Jalan Pinang Singapore 199147 SMCCI Marketing & Tel: 6297 9296 Communications Executive PRINTER Reproduction in whole or in part is prohibited without prior Syaiful Sam'an NPE PRINT permission from SMCCI.
    [Show full text]
  • View Travel Planning Guide
    YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® New! Under the Midnight Sun: Sami Lapland, Norway & the Arctic Circle 2021 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. New! Under the Midnight Sun: Sami Lapland, Norway & the Arctic Circle itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: There was something intangibly magical about Lapland. Maybe it was the midnight sun, the endless rugged tundra, or the welcoming nature of the Sami people. All I know is that there was a true sense of Arctic magic everywhere I went, especially when I met an indigenous Sami family on their reindeer farm. As we explored the farm, they introduced me to their way of life and traditions dating back thousands of years. I was saddened to hear that their ancient culture is under threat from two forces: the construction of an Arctic Railway through Sami territory and Sami youth deviating from their traditional lifestyle. You’ll hear about these challenges as well when you meet with a Sami family on their reindeer farm. In the regions I travel to around the world, the stories of the people who live and work there are the most distinct and poignant experiences. You’ll meet with a local educator in Oslo to hear about July 22, 2011—the harrowing terrorist attack on this city—and their personal account of this day.
    [Show full text]
  • Aacl Bioflux
    PANRITA_ABDI Jurnal Pengabdian Kepada Masyarakat LP2M Universitas Hasanuddin Peningkatan Kualitas Produk Olahan Sambusaq Tuna Di Kabupaten Polman 1Hamzah1, M. Chasyim Hasani1, Sitti Fakhriyyah1, Firman1, Benny Audi Jaya Gosari1, 1 Jurusan Perikanan, Fakultas Ilmu Kelautan dan Perikanan, Universitas Hasanuddin, Makassar; Korespondensi: Hamzah Abstrak. Kegiatan ini bertujuan untuk meningkatkan kualitas produk sambusaq dengan penggunaan teknologi, sistem mekanisasi dan membangun merek dagang dengan kemasan meningkatkan efisiensi dan efektifitas. Salah satu kendala yang dihadapi oleh Kelompok usaha perempuan di Kelurahan Pekkabata Kecamatan Polewali Kabupaten Polewali Mandar, limpahan bahan baku yang tinggi tidak disertai dengan manajemen stok yang baik, dan peralatan yang dimiliki masih sangat sederhana. Dengan Kegiatan Pengabdian Mayarakat ini dengan memberikan bantuan mesin Freezer, penggiling dan pengaduk adonan dan mengepres kemasan ini diharapkan bisa menjadi alternatif sehingga kualitas produk sambusaq tetap terjaga. Kata Kunci: Sambusaq, Tuna, Kabupaten Pendahuluan Potensi sumberdaya Perikanan di Sulawesi Barat khususnya Kabupaten Polewali Mandar di kenal dengan berbagai jenis produksi dan keunggulannya. Limpahan produksi ikan yang ada mendorong masyarakat membuat olahan ikan yang beragam. Mandar misalnya, makanan khas yang tidak dijumpai di daerah lain adalah sambusaq. Penganan suatu daerah menjadi penciri yang kadang menjadi ikon dan oleh-oleh bagi pengujung daerah tersebut. Makanan sambusaq, orang- orang Mandar biasa menyebutnya dengan istilah itu, penganan berbentuk geometri segitiga yang rasanya nikmat dan cukup gurih, menyajikan rasa isian beragam mulai dari ikan, potongan daun bawang dan bumbu yang telah diramu secara merata. Sambusaq memiliki kekerabatan yang begitu dengan kue pastel. Kue pastel di wilayah Sulawesi Selatan dan Sulawesi Barat lebih akrab disebut dengan “jalangkote” jika anda menyebut pastel maka pasti warga local akan kesulitan mengenalinya, orang-orang telah sangat akran dengan istilah “jalangkote”.
    [Show full text]
  • PASTEL SPECIAL Ny. RATNA
    BUSET REFLEKSI SAMBAL UDANG PETAI Bahan: Menu 500 g udang kupas ukuran sedang 1 sdm air jeruk nipis 3 sdm minyak sayur Ketupat Lebaran 1 lembar daun jeruk, iris halus 1 cm lengkuas, Rambut memarkan 4 buah tomat merah, kupas, parut petai sesuai selera 2 buah cabai merah besar, buang bijinya, iris serong tipis Adalah MahkotaRambut manusia diciptakan Tuhan dengan penuh keindahan dan kekuatan. Rambut lurus itu indah, rambut ikal dan keriting juga indah. Warna rambut yang berbeda-beda Bumbu yang dihaluskan: ½ sdt merica butir makin menambah keindahan. Ada rambut yang berwarna hitam, coklat, pirang, 8 buah cabai merah besar ½ sdt terasi goreng kemerahan, abu-abu bahkan putih dan kombinasi diantaranya. Khususnya bagi kaum 4 siung bawang merah 1 sdt garam Hawa, rambut bisa dibentuk atau dihias berbagai macam gaya dibandingkan kaum 3 siung bawang putih 10 g gula merah Adam. Dikepang, dikuncir, disanggul, diurai, dijepit, banyak sekali! Rambut manusia OPOR AYAM TELUR juga dapat bertahan lama dan tidak mudah hancur oleh perubahan iklim, suhu, Cara membuat: kelembaban atau oleh zat-zat kimia selain bila dibakar dengan api. Perciki udang dengan air jeruk nipis. Diamkan selama 30 menit. Tiriskan. Bahan: Panaskan minyak dalam wajan lalu goreng udang hingga berwarna Bicara soal rambut memang serasa tidak ada habisnya. Baru-baru ini saat saya sedang 1 ekor ayam (dipotong 8 bagian) kemerahan. Tiriskan. Sisihkan. jalan-jalan sore di daerah Brunswick, saya melihat ada sebuah hair salon yang sangat 2 butir telur, direbus, potong menjadi beberapa bagian Panaskan minyak dalam wajan lalu tumis bumbu halus, masukkan daun unik. Pintu masuk salon tersebut diapit dua jendela kaca yang cukup lebar dan tinggi.
    [Show full text]
  • Savory Latin- American Turnovers
    he idea of folding pastry over a filling to make T a little pie seems to have occurred to cooks in almost every part of the world. Walking through my neighborhood in New York City, I can find many ver- sions of what I grew up calling an empanada. At the local pizzeria, calzones are stacked in the window. There’s an Eastern European deli where I sometimes buy pierogi, and when I order appetizers at an Indian restaurant, I always have samosas. My own restau- rant, Patria, features food from Latin America, and empanadas are always on my menu. Empanadas are an invitation to improvise. Only two things are necessary to make an em- panada—a dough and a filling. What the dough is made of and how you fill it are all up for grabs. At every step along the way, you can add an ingredient or change the shape, size, or cooking method. CHANGE THE FAT AND YOU CHANGE THE FLAVOR AND TEXTURE OF THE DOUGH Doughs can be made with cornmeal or different types of flours, but the one ingredient that will most Put the filling slightly determine the flavor and texture of your pastry is off-center when you’re the fat you choose. Throughout Latin America, lard using just one piece is the fat of choice for making tender pastry with a of folded dough for rich, distinctive flavor. Vegetable shortening makes the pastry. a tender, flaky dough without adding much flavor. Doughs made with butter have a wonderful flavor and are firm rather than flaky.
    [Show full text]
  • DESSERTS « Pollo Asado CHORILLANA
    » LUNCH AND DINNER « » EMPANADAS « FREE 12 oz CAN OF SODA BEEF ........................................................................ $3.99 Monday through Friday 11:30am to 2:00pm CHICKEN PRE-ORDER ONLY ..................................... $3.99 ROASTED PORK.......................................................$9.25 CHEESE ................................................................... $1.95 Pernil HAM & CHEESE ....................................................... $2.25 PORK CHOP ...........................................................$10.25 SHRIMP & CHEESE ................................................... $2.75 Chuleta » DAILY SOUPS « ALEX’S DIET…..........................................................$9.25 Dieta de Alex, Chicken in Pesto, Beans & House Salad CHICKEN NOODLE SOUP………..… SM $4.50 .......... LG $6.50 CHICKEN STEW .......................................................$9.50 LENTIL SOUP............................. SM $4.50 .......... LG $6.50 Pollo Guisado BEEF VEGGIE SOUP ……………..…. SM $4.99 ….….… LG $6.99 CHICKEN CUTLET....................................................$10.25 Ask About Our Soups of The Day Pollo Empanizado ROASTED CHICKEN.................................................$10.25 » DESSERTS « Pollo Asado CHORILLANA .........................................................$10.00 Individual Portions Sautéed Steak with Onions French Fries & Eggs STRIP OF SIRLION....................................................$9.50 TRES LECHES............................................................. $3.75
    [Show full text]
  • Holiday Foods Brochu
    From classic to unique, HOLIDAY FOODS® products have the handcrafted canapés and hors d’oeuvres your customers will love. The HOLIDAY FOODS™ Story For over 25 years, we have offered handcrafted, top of the line quality hors d’oeuvres, gourmet cold canapés, and center of the plate specialties for the foodservice industry. We began selling fresh hors d’oeuvres to local South Florida hotels. As the demand for our products increased, we began offering a selection of frozen hors d’oeuvres that allowed us to increase our range of distribution and provide timely solutions for our customers. Today, the HOLIDAY FOODS® brand is part of Schwan’s Global Supply Chain, Inc., a subsidiary of The Schwan Food Company. This gives us the power of national distribution and a sales force to serve customers and distributors in major cities across the U.S. Throughout the years, we have continued to refine the methods used to handcraft our products. We view ourselves as a true extension of the chef’s kitchen. Through extensive research and customer feedback, we have developed products designed to meet our customers’ varied needs. Our recipes and fresh ingredients assure our products have made-on-premises quality. Our IQF process provides superior quality and fresh taste. Our packaging is designed for maximum customer convenience with cases packed as a 100 count; this matches the typical menu that is most often established in multiples of 100. We strongly believe that only the best comes out of our customers’ kitchens and we guarantee a product as “wholesome” as one “made-on-premises”.
    [Show full text]
  • Live Auction Closes at 09:00 PM
    Live Auction Closes at 09:00 PM Live Auction 41 1000 "B" Your Best! The students in Trista and Lorrie’s class have been working on grammar all year, inspiring this “B”eautiful creation! The students began their studies with nouns – what is a noun? A name of things! What are adjectives? A way to describe the nouns (things). What are adjectives that can describe a person? Happy, sad, helpful, friendly, etc. After careful thought and reflection, each student found the perfect word to describe the person we should all inspire to “B”. Every child watercolored paper from which they made “B”s, colorful flourishes, and designs of their choosing. The students embossed their background papers with dots, stripes, swirls and then hand wrote their exceptional adjectives. Facilities Manager Gerard, and Trista’s hubby (now Montessori dad to Fynn!), Josh , pulled it all together by working with the children to design this custom wall collage. You will “B” happy to have this hanging in your home! Donated By: Trista and Lorrie's Class Value: Priceless Opening Bid: 1001 Seasons of Life The children in Ashley and Kim's class have incorporated many aspects of their learning into this "Seasons of Life" masterpiece! This stunning display follows a year in the life of an apple tree -- with a tree created for each season. The children applied their knowledge of the parts of the tree, study of the botany cabinet (different leaf shapes) and gained a better understanding of the visual changes that occur each season (particularly in New England). Therefore, this project became an organic culmination of the classroom materials and curriculum.
    [Show full text]
  • Gayle's Menu 5Th-11Th
    Order Online gaylesbakery.com April or call: 462-1200 Gayle's Menu 5th-11th Breakfast Seasonal Sandwiches Roasted Tomato, Potato & Spinach Frittata 6.95 Italiano Ficelle Salami, ham, provolone, pepperoncini, vinaigrette & mayo. Breakfast Burrito with Potato & Bacon 8.95 /Vegetarian 7.95 9.95 Greek Yogurt Parfait with Teal’s Granola 5.95 Turkey Crannie Ficelle With jack cheese, butter lettuce and cranberry mustard. 9.95 Ham or Bacon Scrambled Egg Croissant 8.50/ Vegetarian 7.25 Tri Tip Ficelle Fried Egg Sandwich with Bacon or Spinach 8.00/ 7.50 With pimento cheese spread, lettuce and tomato. 9.95 Breakfast Biscuit with Ham 5.95/ Vegetarian 4.95 Vegetarian Pesto & Provolone Ficelle With roasted tomato, butter lettuce & mayo. 9.95 Individual Quiche: Bacon, or Tomato & Spinach 5.50 Southwest Turkey Crisp Bacon Slices (3) 4.95 With pepper jack cheese, avocado, tomato and cilantro mayo on Capitola sourdough. 9.95 Rosemary Roasted Potatoes 3.95 / 7.95 BBQ Tri Tip Danish, Croissant & More With crispy onions on a francese bun with house bbq sauce, Orange Buttercrunch Roll 4.95 lettuce & mayo. 9.95 Almond Tarragon Chicken Salad Croissant Pecan Schnecken 4.50 With roasted chicken, fresh tarragon, celery, chopped Olallieberry Danish 3.75 almonds, scallions, mayo and lettuce. 9.95 Vegan Veggie Wrap Apple Carrot Muffin 3.75 Hummus, clover sprouts, lettuce, tomato, grated carrot & red Lemon Bread 7.95 cabbage in a whole wheat tortilla. 8.95 Crocodiles 4.50 Albacore Tuna Salad & Cheddar With butter lettuce on Capitola sourdough. 9.50 Raspberry Filled Kouign Amann 5.25 Salads Kouign Amann 4.95 PRICES ARE PER HALF PINT/ PINT Mediterranean Pasta 4.25/ 8.50 Croissant 3.25 To Place an Online Order Farro & Arugula Salad 3.50/ 6.95 Pain d’ Amande 4.50 Scroll Down Fiesta Salad 3.75/ 7.50 Chocolatine 4.25 Please note some items Crunchy Broccoli & Pecan 4.50/ 8.95 are not available online.
    [Show full text]
  • Microwave Oven
    Microwave Oven User manual MS19M8020** MS19M8020TS_AA_DE68-04466A-00_EN.indd 1 2017-03-31 2:27:55 Contents Important safety instructions 3 Cooking Smart 28 Microwave cooking guide 28 Contents Installation 12 Reheating guide 30 Defrosting guide 32 What’s included 12 Quick & easy 32 Turntable 12 Maintenance 13 Troubleshooting 33 Checkpoints 33 Cleaning 13 Information code 37 Replacement (repair) 13 Care during an extended period of disuse 13 Technical specifications 37 Before you start 14 Warranty 38 Current time 14 Power saving 14 Samsung microwave oven 38 Child lock 14 Sound On/Off 15 Kitchen timer 15 About microwave energy 15 Cookware for microwaving 16 Operations 17 Feature panel 17 Simple steps to start 18 Manual mode 19 Common settings 19 Sensor mode 21 Auto mode 23 Convenience 25 2 English MS19M8020TS_AA_DE68-04466A-00_EN.indd 2 2017-03-31 2:27:55 Important safety instructions Congratulations on your new Samsung microwave oven. This manual contains important information on the installation, use and care of your appliance. Please IMPORTANT SAFETY SYMBOLS take time to read this manual to take full advantage of your microwave oven’s instructions safety Important many benefits and features. AND PRECAUTIONS WHAT YOU NEED TO KNOW What the icons and signs in this user manual mean: ABOUT SAFETY INSTRUCTIONS WARNING Hazards or unsafe practices that may result in severe personal injury or death. Warnings and Important Safety Instructions in this manual do not cover all possible conditions and situations that may occur. It is your responsibility to use common sense, caution, and care when installing, maintaining, and operating your CAUTION microwave oven.
    [Show full text]
  • Kafe 421 Catering Menu
    KAFE 421 CATERING MENU • APPETIZERS • VEGETARIAN Antipasti Skewers - $19.50/dozen Cherry Tomato, Marinated Artichoke Heart, Fresh Mozzarella, Kalamata Olive, Roasted Pepper and Balsamic Glaze Caprese Salad Skewers - $18.50/dozen Cherry Tomato, Fresh Mozzarella, Fresh Basil and Balsamic Glaze Greek Salad Skewers - $18.50 Tomato, Cucumber, Green Pepper, Red Onion, Feta Crumbles and Red Wine Vinaigrette Watermelon and Halloumi Skewers - $20.50/dozen Watermelon, Grilled Halloumi, Fresh Oregano, Olive Oil and Lemon Juice Watermelon Caprese Skewers - $18.50/dozen Watermelon, Fresh Mozzarella, Basil and Balsamic Glaze Roasted Vegetable Kebabs - $24.00/dozen Mushroom, Red Pepper, Yellow Pepper, Zucchini, Eggplant and Balsamic Glaze Eggplant Milanese Bites - $19.50/dozen Panko Crusted Eggplant, Tomato, Fresh Mozzarella, Basil and Balsamic Glaze Spinach Triangles - $17.50/dozen Spinach, Herbs and Feta Cheese baked in a Crispy Phyllo Crust Spanakopita Roulades - $18.50/dozen Spinach, Herbs and Feta Cheese rolled in Phyllo Dough Kalamata Olive Triangles - $20.50/dozen Kalamata Olives, Leeks and Thyme baked in a Crispy Phyllo Crust Rosemary and Gorgonzola Triangles - $18.50/dozen Savory Gorgonzola Cheese and Rosemary filling baked in a Crispy Phyllo Crust Curried Vegetable Triangles - $19.50/dozen Curried Potato, Carrot, Cauliflower, Garlic and Onion baked in a Crispy Phyllo Crust Brie and Apple Triangles - $19.50/dozen Caramelized Apples, Leeks and Creamy Brie Cheese baked in a Crispy Phyllo Crust Portabella Mushrooms Triangles - $20.50/dozen Portabella
    [Show full text]